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Blueberry Lavender Ice Pops

Prep Time20 mins
Passive Time4 hrs 30 mins
Servings: 10 pops


  • 1 1/2 cups New Barn Barista Almondmilk
  • 3 tablespoons maple syrup divided
  • 2 teaspoons lavender dried
  • 1 cup blueberries frozen, divided
  • 1 tsp lemon juice


  • Combine Barista almondmilk, lavender, and 2 tablespoons of maple syrup in a blender; blend on high for 1-2 minutes or until no large pieces of lavender remain.
  • Add 1/2 C frozen blueberries to the almondmilk mixture and blend on low for another 10-20 seconds. Some small chunks of blueberries should still remain.
  • Pour into popsicle molds, distributing evenly and leaving about an inch of space on top of each mold.
  • Freeze for 30 minutes.
  • While the pops' bases are freezing, blend the other 1/2 cup of frozen blueberries with the other 1 tablespoon of maple syrup and lemon juice. Blend on high for 30 seconds until mostly smooth.
  • Remove ice pop molds from the freezer. Carefully spoon about one tablespoon of blueberry mixture on the top of each mold. There should still be about a quarter or half-inch of space for each popsicle to expand.
  • Using the tip of the spoon, gently press the blueberry mixture into the almondmilk mixture so the layers mix slightly. Do not over-stir.
  • Insert popsicle sticks and freeze again for four hours or overnight.